Curried Banana Blossom Fish & Chips

Curried Banana Blossom Fish & Chips

By Gaz Oakley

Average rating: 5.0 • Rated by 3 users

Servings: 4

Total time: 1 h 30 min

Preparation time: 30 min

Cooking time: 1 h

Cooking methods: Baking , Frying

Difficulty: Intermediate

Vegan fish and chips! British & Indian fusion for a delicious weekend treat!

Ingredients

'Fish'

2 Cans Banana Blossom, drained & patted dry
Sea Salt • 1 tsp
2 Sheets Nori

Batter

Plain Flour • 60 g
Tapioca Starch or Corn Flour/Starch • 60 g
Salt • 1 pinch
Bicarbonate of Soda • 1/2 tsp
Baking Powder • 1 tsp
Beer • 120 ml

Chips

6 Maris Piper Potatoes, washed & cut into wedges
4 cloves of Garlic, crushed
Fennel Seeds • 1 tbsp
5 Curry Leaves
Curry Powder • 2 tbsp
Sea Salt • 1 pinch
Mustard Seeds • 2 tsp
Olive Oil • 3 tbsp

Mango Mayo

Vegan Mayo • 226 g
Mango Chutney • 2 tbsp
Curry Powder • 1/2 tsp

Serve with:

5 Curry Leaves

Steps

Method

1

Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper. Add the wedges, garlic, curry leaves, curry powder, salt & oil to the baking tray and mix together well. Place the potatoes into the oven to cook for 35-40 minutes.

2

Meanwhile to make the fish element, cut the nori into pieces big enough to cover one side of the banana blossom fillets. You should get 4 fillets out of the 2 cans. I stack a couple blossoms together if they are on the small side. 

3

Place the nori on the banana blossom, then drizzle over lemon juice, the lemon juice will help the nori attach to the banana blossom. Sprinkle over a little sea salt. 

4

To make the batter, to a mixing bowl add the flour, starch, salt, bicarb, baking powder & curry powder. Whisk in enough beer into the flour mix to make a pancake batter style consistency

5

Fill a wok or large saucepan a 1/4 high with vegetable oil & place over a low heat. DO NOT over fill your pan with oil.

6

To check the oil is hot enough to fry, dip a wooden spoon into the oil and if bubbles form around the wood, it's ready.

7

Carefully pick up a fillet and dip it into the batter making sure it's well coated then place it into the oil slowly - DO NOT drop it from a height.

8

Only fry 1-2 fillets at a time for 2-3 minutes on each side. When the 'fish' is golden & crisp remove them from the oil using a spider & place them onto a plate lined with kitchen paper, to soak up any excess oil. Season with a little salt to keep them crisp.

9

To make the mayo, simply mix the ingredients together in a small mixing bowl

10

When the wedges are golden and crispy, serve up the fish & chips. I garnished mine with some fried curry leaves.

11

Please watch the tutorial video for extra tips.

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